Temperature is perhaps the most critical means of control in the prevention of foodborne illness. Harmful (disease-causing) microorganisms grow within a temperature range of 41 F to 140 F (referred to as the "Temperature Danger Zone"). Many foods, especially raw animal products, naturally contain harmful microorganisms. Keeping foods out of the Temperature Danger Zone prevents disease-causing microorganisms from growing in foods. Proper cooking and reheating of food is important because heat destroys disease-causing microorganisms that may be present. Ensuring proper heating and storage temperatures is essential for assuring safe food in retail operations. Temperature guidelines differ depending on the type of food and method of heating method.

FreezingMost pathogenic microorganisms will not grow below 41 F, or their growth will be very slow. However, many spoilage microorganisms (which cause foods to taste and smell bad) can grow at temperatures well below 41 F. Most foods that are frozen in food retail are done to improve quality and increase the shelf- life of the product. Most foods will freeze at about 28-30 F. To ensure safe freezer temperatures, be sure that your freezer is maintained at least 28-30 F or below (foods should be frozen solid). Ideally, foods should be frozen at 0 F or below to maintain quality.

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I have a Samsung RF265AABP model. I had the same problem, with the right 8 on refrigerator temperature flashing (top bar only on 7 segment display). The set buttons would not change the display either. The refrigerator and freezer both were about the right temperature (41F and -3F).

The problem was a broken temperature sensor wire on the ice maker. The sensor assembly often gets snagged on the ice tray or scoop or something and falls down, making it more likely to snag, and prevents the ice maker from cycling when frozen.

I fabricated a metal bracket to hold the temperature sensor assembly in place, and used a small tie wrap to hold the wire to the bracket, up and out of the way after soldering the broken wire of course.
If you have a volt meter you can do some diagnostics. Remove the cover from the back of the refrigerator to access the control board. Measure the voltages on the power supply, marked +12V and +5V
(yel and red, blk common). If the display reads 88 88 then the power supply is probably fine. Measure the voltages on the sensor connector CN30 at the bottom of the main control board (larger one). The gry wire on the left is common, and you should read approximately the following on the other wires starting on the left:
WHT 2.63 may depend on Pantry temp setting fresh or cold
BLU 3.59 R-DEF sensor refrigerator defrost I assume
WHT 2.55 R sensor, refrigerator temperature I assume
ORG 4.06 F-Def sensor, freezer defrost I assume
RED 3.54 F sensor freezer temperature, may depend on whether ice is frozen or still water in ice maker.
When the ice maker wire was broken, the readings on ORG and RED were 4.30 and 4.05 volts so I assume high readings above 4 volts might indicate a sensor open condition.

There are four different types of wine with different
temperatures. Deep red wines should be served in 15-19 Celsius. Light red wine
should be served in 13 Celsius. Sparkling wines and Champaign should be served
in 6-8 Celsius. Dry white wines like rose and blush should be served in 8-14
Celsius.

Sir,
To solve this problem, you must open the compressor area at the back bottom of the refrigerator and chek the temperature of the pressure line. If the temperature is between 55celcius to 60 than its ok. Or else you need to change the refrigerant.
I suggest you to contact the service authority.

If it still maintaining temperature but is short cycling your control for the temperature is wearing out causing the short cycling. This is a replaceable part that can be obtained through a dealer or appliance parts supplier. By lower setting do you mean lower number on the control, or lower temperature setting? Normally the higher the number the colder the temperature.